Garlic Parmesan Chicken2014-12-19
- Yield : 4 pcs
- Servings : 2
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Garlic Parmesan Chicken is a mild flavoured dish and it was one of the first dishes I made using the airfryer and the entire house was filled with its aroma. It smelled yummy and tasted even yummier. This chicken dish can be combined with carbs like baked potatoes or pasta with a side of assorted vegetables to make it a complete and balanced meal. Trust me, you will love it either way.
I grow herbs and like to use them fresh whenever I can, but if you don’t have fresh basil, substitute it with whatever fresh or dried herb (Rosemary, thyme, oregano) you have. Dried basil just isn’t same as the fresh one.
- Butter (melted) 1 tsp
- Garlic cloves 2 minced
- Fresh Basil leaves (Sweet Basil) - a handful. finely cut
- Black pepper powder to taste
- Chicken breasts 4 halves
- Salt to taste
- Egg 1
- Breadcrumbs 1 cup
- Parmesan Cheese grated 1/4 cup
Preheat the Airfryer at 180 degrees for about 5 minutes. Lightly grease the frying tray. If you don't have an airfryer, you can use an oven.
Pound the chicken breasts so that they are evenly thick. Use a fork to pierce them and marinate the chicken with pepper, salt and minced garlic. Keep it aside for about 30 minutes.
In a tray or a shallow dish mix breadcrumbs, parmesan cheese and basil along with a bit of salt and black pepper. Break an egg in a bowl.
Dip each breast in egg and coat it with the bread crumb mixture. Arrange the coated chicken breasts in the Airfyer tray (or a buttered baking dish, if using oven)
Run the airfryer at 180 degrees for 8-10 minutes, After about 4 minutes see if the chicken needs a coat of butter. If it does, use a brush to lightly apply butter over the chicken and let it cook through. If using an oven, Bake for 30 minutes or until chicken is no longer pink and juices run clear.
Sprinkle some freshly chopped basil leaves over the chicken just before serving for additional flavour.
I served this delicious Garlic Parmesan baked chicken with sauteed green peas and creamy mashed potatoes.
Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay. Source: Wikipedia
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.